Valentine Raspberry Almond Thumbprints
INGREDIENTS
2 1/4 cups all purpose or cake flour
2 tsp corn starch
1 cup salted butter
1/3 cup granulated sugar
1/3 cup brown sugar
1 large egg yolk
4-6 tsp almond extract (depends on how “almondy” you want the cookies and how fresh your almond extract is).
1/2 cup granulated sugar for rolling
2 tbsp red sugar sprinkles for rolling
1/2 cup seedless raspberry jam
INSTRUCTIONS
In a bowl, whisk together flour and corn starch.
Using a hand mixer or standing mixer, cream butter for 1-2 minutes.
Add sugar and mix for another 2 minutes.
Add egg yolk and almond extract. Mix to combine.
Slowly add flour a 1/2 cup at a time. Scrape the sides of the bowl.
The dough will be a bit sticky. Put it in the fridge for a few minutes to make it easier to roll into balls.
In a shallow bowl combine granulated sugar and sprinkles.
Scoop out about a Tbsp of dough and roll into a ball. Make sure there are no cracks or the cookies will split in the oven.
Roll balls in sugar and sprinkles.
Place balls on 2 parchment lined baking sheets.
Using the rectangular handle tip of a spatula, press a deep V into each ball.
Freeze dough on baking sheets for at least 30 minutes. This is an important step! If you don’t do this your cookies will spread too much and you will lose the heart shape.
While dough freezes, preheat oven to 375 degrees.
Remove cookies from freezer and bake for 11-12 minutes, until the edges are slightly browned.
Remove from oven. While the cookies are still warm, lightly press down the heart indentation again with the handle of the spatula.
Transfer the cookies to a wire rack to cool. Cool cookies completely before adding jam.
While cookies cool, bring jam to a boil in a small sauce pan. Boil for 1 minute.
Let jam cool for a minute or 2 and then using a small spoon, pour about a 1/2 tsp of jam into the heart indentations of the cookies.
Let cookies rest at least 15 minutes so that the jam will set up.
Makes 24 cookies.
Hope McCarthy